Barrell Bourbon Batch 016
Bourbon Batch 016 is a blend of barrels set aside over the past year for a distinct toasted orange note. The ages range from 9 year 9 months to 15-years-old. Deeply concentrated but not too oaky, this bourbon is unique due to the barrels being selected for similar qualities despite being different ages and coming from different distilleries.
PRESS FOR BATCH 016
A blend of straight Bourbon Whiskeys
Distilled and aged in Tennessee, Indiana and Kentucky
Selection of 9 year 9 month, 11 and 15-year-old barrels
Aged in American white oak barrels
Crafted and bottled in Kentucky
105.8 proof cask strength bottling
Mash bill: corn, rye and malted barley
Gold at the San Francisco World Spirits Competition - 2019
Early-morning bakery aromas lead into a sweet and oily palate of peach, milk chocolate and Italian roast coffee. Dark fruits develop in the finish along with a mineral note that’s been constant throughout.
Appearance: Polished copper with edges fracturing into a spectrum ranging from marigold to pollen.
Nose: Sweet on the nose and exhibiting a well-integrated depth of oak. The aroma is packed with cherry clafoutis, kouign-amann, pecan pie, and cinnamon roll. This is balanced by oaky spice (nutmeg, marshmallow root, cocoa powder) and oak-derived notes that only come from slow maturation (moss, candied praline, unlit cigar, sandalwood). Fruity notes of rubbed orange and lime peel, umeboshi, dried apricot, fresh peach tantalize along with ever present intriguing mineral notes of flint, slate, and iron.
Palate: The texture is sweet and oily, deeply flavorful without any woody bitterness. Coconut oil and honeycomb provide a rich backdrop for bright notes of peach, milk chocolate, Italian roast coffee and barrel char.
Finish: Blackberry and elderberry come to the fore as the mineral notes of graphite, slate, iron, copper, salt broaden. All this is overlaid atop molasses.
With a few drops of spring water
The oak is pushed into the background revealing the character of the spirit beneath. Aromas of vanilla buttercream, brioche, piña colada, and honeysuckle appear. The palate grows quite syrupy and develops some of the pastry shop character of the nose while the finish evolves with gingerbread, cardamom, and wintergreen.